Slow-Baked Trout with Soy Sauce Marinade
This slow-baked trout with soy sauce marinade is really wonderful. The marinade gives it an incredible taste and is perfect over sticky rice. I also added a generous amount of toasted sesame seeds to the rice and it's SO GOOD!
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Servings: 4 people
Ingredients
For the trout
- 1 kg trout or salmon filet whole
- 2 garlic cloves peeled
- Thumb-sized piece of ginger peeled
- 1 tbsp sesame oil
- 100 ml soy sauce
- 3 tbsp brown sugar
- ¼ tsp Sichuan pepper optional
- Salt and pepper to taste
- Chilli flakes to taste
- Chives to serve finely chopped
For the sticky rice with sesame seeds
- 1 ½ cup long grain rice
- 2 tbsp toasted sesame seeds
- 1 tsp salt
- 2¼ cups boiling water
Instructions
For the trout
- Place everything but the trout in the blender. Blend it up until you have a homogeneous liquid.
- Marinate the trout on top and bottom. Place it on a baking sheet with baking paper. Let marinate for 30 minutes or up to 2 hours.
- Bake the trout in a preheated oven at 100°C/210°F for 30 minutes. Halfway through, open the oven and baste the trout with the sauce from the baking sheet. Remove the trout from the oven and serve immediately with finely chopped chives and toasted sesame seeds. You also want to gather the sauce left on the baking sheet for serving.
For the sticky rice with sesame seeds
- Place the rice on a colander or sieve and wash it under running water for a couple of minutes or until the water runs clear.
- Add the rice to a saucepan along with the sesame seeds, salt and water. Place the pan over medium heat and when it starts to boil, reduce the heat to a minimum and put the lid on. Cook it for 15-20 minutes or until there's no liquid left at the base, you can check by pushing aside the rice with a fork.
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